Arrabbiata Pasta / Red sauce Pasta

Ingredients

• 1 can tomato sauce (15 oz)
• 6 cloves garlic minced
• 1 tsp red pepper flakes
• 1 1/2 Tbsp olive oil
• 1/4 cup dried parsley (or 1/2 cup fresh)
• salt
• 1 lb dried pasta

Instructions

• Heat oil in a small pot over medium heat.
• Add garlic, red pepper flakes, and a pinch of salt. Saute until garlic starts to brown, approximately 2-3 minutes.
• Add tomato sauce and 1/2 cup of water. Stir and reduce heat to low.
• Simmer sauce while cooking pasta as per package directions. The sauce will taste better the longer it cooks, but just 10 minutes or so should do the trick to meld the flavors.
• When pasta is ready, drain. Add parsley to the sauce. Stir to combine and top with Parmesan cheese if desired.

Sweet Chilli Potato Fries

Ingredients

For the potatoes:

2 potatoes, peeled and sliced
3-4 Tbsp cornflour or maida
Salt to taste
1 tsp red chilli powder
Oil, for deep frying

For the base:

1 tsp oil
2 spring onions (with stalk), sliced
1 Tbsp garlic paste
1 capsicum, sliced
2 Tbsp honey
Salt, to taste
1/4 tsp soya sauce
3 tsp white sesame seeds
2 tsp chilli sauce

Method

For the potatoes:

• In a bowl, add cornflour or maida, salt and red chilli powder.
• Add the sliced potatoes and mix well until the potatoes are coated.
• Heat oil in a wok and deep fry the potatoes until golden. Keep aside.

For the Base:

• In a wok, add oil, garlic paste and spring onions. Saute on high heat for 1 minute.
• Add capsicum, honey, salt, soya sauce, chilli sauce. Saute for 2-3 minutes.
• Add the deep-fried potatoes and sesame seeds. Mix well and serve hot.

Chicken Lollipop

Ingredients 

½ kg chicken drummettes
oil as needed

Marination

1 ¼ tbsp. Ginger garlic paste or ½ tsp each of powder
¼ to ½ red chili powder or paprika (adjust)
½ tsp garam masala or any spice powder
⅛ tsp salt
4 tbsp corn flour or (2 tbsp. rice flour)

Seasoning

1 medium onion
¾ tbsp. ginger
¾ tbsp. garlic
1 tsp soya sauce
1 tsp vinegar
¾ tbsp. schezwan chutney
½ cup water

Method 

1. Add 3 to 4 tbsp. Yogurt in a bowl, whisk it. Add 1 ¼ cup water and salt.
2. Add chicken and soak 1 hour to overnight to tenderize the chicken.
3. Drain off the buttermilk and marinate with marination ingredients except flour. Mix well.
4. Add corn flour mixed with salt.
5. Fry or grill the chicken in oven until cooked.
6. Add 1.5 tsp oil for seasoning and heat it.
7. Saute ginger, garlic until aromatic. Fry onions until transparent.
8. Add vinegar and soya sauce.
9. Add schezwan chutney. Saute just for a while.
10. Add water and cook till the sauce thickens.
11. Add drummettes and toss.

Honey Cake

Ingredients

• 4 Eggs (Yolks and whites separated)
• 3/4 cup All purpose flour (Maida)
• 1/2 cup Sugar
• 3 tbsp Honey
• 2 tbsp Butter (softened)

Method

1. Separate the egg yolks and whites and ensure that there is no yolk in the egg whites.
2. Using a hand mixer, start whipping the egg whites at medium speed for about 4-5 minutes or until stiff peaks is formed. Set aside.
3. In another bowl, add sugar to the egg yolks and whip them using a hand mixer.
4. When the sugar mixes in (about 2-3 minutes on medium speed), add the honey, softened butter and continue whipping until you end up with a pale yellow mixture.
5. Sift the flour into the yolk mixture. Using a spatula, mix the flour well into the yolk mixture.
6. Now add 1/3 of the whipped egg whites and lightly fold it into the flour-yolk mixture. This step helps to loose the batter.
7. Add the rest of the whipped egg whites and FOLD (Use a rubber spatula to lift batter from the bottom and layer it on the top. Repeat) it into the batter.
8. Transfer the batter into a standard loaf pan lined with parchment/butter paper.
9. Now, tap the pan on the counter to eliminate air bubbles.
10. Bake at 140°C for about 45-55 minutes until a skewer inserted into the cake comes out clean. Yes, the top turns golden at about 30-40th minute mark during the process. Your cake is NOT BURNING. Continue till done.
11. Cool the cake on a wired rack. Cut into slices and serve.
12. The cake tastes even better the next day.

Prawns Rawa Fry

Ingredients

250 gms prawns
4 Tbsp ginger-garlic paste
2 tsp turmeric powder
2 tsp red chili powder
2 tsp coriander powder
Salt to taste
1 egg
1 Tbsp rice flour
50 gms bread crumbs
50 gms rava
200 gms refined oil

Method

• In a bowl, mix ginger garlic paste, turmeric powder, red chili powder, coriander powder, salt, and two teaspoons of refined oil.
• Remove the head, shell, intestine of the prawns and partially butterfly them .  
• Marinate the prawn with the paste and keep it in the fridge for 20 minutes.  
• In a bowl, break open egg, rice flour and salt. Mix them well .  
• In a plate, mix bread crumb, rawa, red chili powder and salt.  
• Take the marinated prawn, coat them with the egg mix and bread crumb mix. 
• Keep it in the fridge for 10 minutes.  
• In a pan add 200 grams of oil to deep fry the prawns. As the oil gets hot enough, add the marinated prawns into it.  

Serve hot.

Butter Chicken

Ingredients:

 To Marinate:
 1: chicken 1 kg (cut in 12 pieces)
 2: thick Greek yogurt 1 cup
 3: tomato puree 1/2 cup
 4: ginger & garlic paste 1 tbsp
 5: Almonds 20 (crushed)
 6: salt 1 tsp
 7: red chili powder 1 tsp

 For Curry:
 1: onions 1 large (finely chopped)
 2: bullet green chili 4 (sliced in 4)
 3: cream 1/4 cup
 4: butter 50g
 5: oil 1/4 cup
 6: green cardamom powder 1 tsp
 7: garam masala powder 1 tsp
 8: fresh coriander handful

Recipe:

 1: marinate chicken with the ingredients under marination mix, cover and leave for 1 hour.
 2: heat oil, butter, add onions and fry till the onions get soft on high flame.
 3: now add the marinated chicken and cook till it gets white on high flame.
 4: then add water 1 cup and wait for a boil on high flame, then lower the flame low to medium, cover and cook till the oil  comes to surface and the chicken is completely cooked.
 5: now add the cream, green cardamom powder, garam masala powder, green chili, fresh coriander mix well.

Meal is ready!!!

Tawa Chicken

Ingredients

1: chicken 8 pieces (give deep cuts)

2: tomato 1 large (deseed and chop finely)

3: onion 1 large (chop finely)

4: onion 1 large (cut in rings)

5: fresh ginger 2 inch(Juliann)

6: green chilli 4(sliced)

7: food colour orange 1/4 tsp

8: crushed black pepper 1 tsp

9: coriander powder 1 tsp

10:salt 1 tsp

11:red chilli powder 1 tsp

12:cumin powder 1 tsp

13:chaat masala 1 tsp

14:garam masala powder 1 tsp

15:lemon juice 2 tbs

16:ginger & garlic paste 1 tbs (heaped)

17:oil 4 tbs

18:fresh coriander 3 tbs

19:yogurt 8 tbs

Method:

1: Marinate chicken with yogurt, ginger & garlic, black pepper, food colour, coriander powder, cumin powder, red chilli, salt mix cover and keep in fridge for 1 hour.

2: Heat oil in a pan add the chicken pieces and fry on high flame till gets a golden colour on both sides.

3: Keep cooking it covered on high flame till the water dries(IF USING LARGE PIECES OF CHICKEN COOK ON MEDIUM FLAME).

 

4: Add onions, tomato, green chilli, ginger, lemon juice, garam masala cook till the tomatoes and onions reduce and the masala is made on high flame.

 

5: Add the fresh coriander mix.

Tawa chicken is ready to hop on.